Blue Ribbon Recipe
Not only was this super easy to make it was also super delicious! The top has a slight crunch and the inside is soft and creamy. I tried it at room temp when it was slightly warm with a dollop of whipped cream and it was perfect. I also tried it after cooling in the fridge and it's great that way too. You can not go wrong with this lovely chocolate pie recipe. The Test Kitchen
2 ozbaking chocolate, semi-sweet
1 tspvanilla extract
1pie crust shell (regular) not deep dish
1 call purpose flour
1/4 cpowdered sugar
4 ozbutter, softened
How to Make Chocolate Pie
- Shortbread crust
Combine flour, sugar and salt in a medium size bowl.
Add butter and using large fork or hands work butter in flour mixture until dough comes together as a ball. Press dough into a tart pan. Fill with chocolate filling. Bake at 350 for 30-35 min.
- Using either type crust (regular or shortbread) bake at 350 for 30-35 min.
***This chocolate pie does have a "rugged" look because of the slightly crunchy top. Yes, the pie may crack while cooling. Yes, it is a bit hard to tell when the pie is done; and yes, a toothpick will still come out with chocolate on it after 30 -35 min baking time but the pie solidifies while cooling. It does look a little "jiggly" upon taking it out of the oven. Hope this helps with any questions and or concerns.